How Do I Know My Shrimp Kebabs Are Ready
I shared this before with my Greek shrimp recipe, but it applies no matter how you cook your shrimp.
Shrimp is cooked when itâs turned from grey and flabby to opaque pink with a bright red tail. And as far as texture, cooked shrimp should be slightly firm in texture with enough crunch with your bite
How To Thread The Skewers
I like for the shrimp tails to face the same direction on each skewer, simply for presentation. Thread the shrimp onto the skewer focusing on the thickest part of the shrimp. This will ensure the shrimp stays on the skewer.
You will also use this method for the vegetables. Slice your veggies thick enough so that they will stay on the skewers. For the onion, slice the onion in half, and then take half of the onion and slice it into quarters . This will create the perfect size for grilling.
How To Grill Shrimp Kebabs
Start by marinating the shrimp for at least 15 minutes up to 1 hour in the fridge. Then thread them on either wooden or metal skewers. Now preheat the grill to around 450 degrees. Grill the shrimp for about 2 minutes each side or until pink. Do not overcook them or they will become rubbery. Sprinkle with fresh parsley and serve with fresh lemon wedges.
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Why Should You Make This Recipe
Pairing my famous Grilled Shrimp Recipe with the nutritious, garden-fresh taste of marinated veggies, these BBQ shrimp and vegetable skewers have so much to love:
- Evenly cook your shrimp and veggie skewers every time using a simple, ingenious grilling recipe/technique I learned from folks over at Americas Test Kitchen.
- This dish combines the mouthwatering flavors of garlic, lemon, and fresh herbs for a visually impressive presentation using one simple ingredient: my easy shrimp marinade!
Do You Need To Soak Your Skewers
One thing I learned with kabobs is that typically if you use wooden skewers, you want to soak them really well in water. If you are using a Traeger and wont be grilling over 400 degrees and not for super long periods of time, you can skip it.
If youll be grilling on high heat on a regular grill Id definitely soak that.
I generally start soaking them in water for about 30 minutes before you fire up your grill. If you dont, on a traditional grill that gets well above 500 degrees in many cases, when you put your screwers on the grill they can burn up and possibly catch on fire. If they are saturated with water, the wood will stay wet through the cooking process and will withstand the heat.
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For The Grilled Shrimp Marinade:
- Olive Oil Use a light olive oil for neutral flavor, or try avocado oil.
- Lemon Juice Fresh lemon juice tastes outstanding in this grilled shrimp skewers marinade, but use bottled if necessary. For extra lemon flavor, feel free to add in the lemon zest, too. If you have limes on hand instead of lemons, feel free to swap the lemon juice for lime juice.
- Garlic Cant make garlic shrimp skewers without it! Mincing fresh garlic tastes the best, but you can use the jarred kind to save time.
- Italian Seasoning Use a pre-made version, or make homemade Italian seasoning. Alternatively, you can chop up some fresh herbs, such as fresh parsley, basil, or thyme.
- Smoked Paprika Regular paprika will work if thats what you have, but smoked paprika adds the best flavor for the grill.
- Sea Salt& Black Pepper
Final Thoughts On Flavor
- I will warn you: these Coconut Pineapple Shrimp are habit forming. They deftly combine salty-sweet flavors, and the hot sauce is subtle. It wont burn your mouth and slow you down, but as you devour shrimp kabob after shrimp kabob, you will slowly begin to realize that it was the kick that kept you munching all along.
- If you prefer more heat, feel free to up the amount of Tabasco in the shrimp marinade, or follow my grammys lead at our family dinners and set the bottle on the table for guests to sprinkle on as many dashes as they dare.
These grilled shrimp kabobs delight without overwhelming, wont monopolize your evening , and are an ideal recipe to share with family and friends.
And for fun, here are some images from when I visited Tabascos factory, located on a tiny island off the coast of Louisiana, where Tabasco Original Red Sauce has been made the exact same way since it was invented 1868.
This post was originally sponsored by TABASCO . Im resharing it in 2019 and adding a step-by-step video, as it is still one of our favorite recipes. I know youll love it too!
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How To Cook Shrimp Kabobs On The Grill
You can cook shrimp kabobs on any kind of grill: charcoal, gas , Traeger, Green Egg, and yes, even George Foreman . Here are a few tips to keep in mind.
- If you are using wooden skewers with any open flame, be sure to soak them in water for at least 30 minutes first so that they do not burn.
- Heat the grill to high, around 450 degrees F.
- Cook the shrimp for a few minutes on each side, just until they are pink and opaque. This can happen in as few as 2 to 3 minutes per side, so dont walk away!
- Let the shrimp cool a few minutes, then serve. You can either set the skewers directly on plates or carefully remove the shrimp from the skewers prior to serving. If using metal skewers, be careful not to touch them directly.
Ingredients For Shrimp Skewers
Shrimp For the best results, get the best quality shrimp. When possible, get fresh shrimp that are extra large or jumbo . That way they dont cook too fast and become rubbery.
Garlic fresh garlic will always give you better taste results than jarred, pre-minced one.
Lime you will need lime juice and zest for great citrusy flavor.
Oil use high burn point oil to it stands up well to grilling.
Parsley get the best flavors from fresh parsley.
Butter use unsalted butter to finish the shrimp and if you must, add just a pinch of salt.
Salt and pepper to round up all the great fresh flavors.
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Grilled Shrimp And Vegetable Kabobs
Dinner, Gluten Free, Keto/Low Carb
Grilled Shrimp and Vegetables on kabobs are the perfect summer dinner! They are slightly spicy, super nutritious, and completely versatile for whatever summer vegetables your garden has to offer.
I am all about grilling season! I will take every opportunity I get to be outside when the weather is this beautiful. Plus, not having to heat up the kitchen with the oven is a huge bonus. These low carb shrimp kabobs have everything you need for an easy summer dinner on the patio! I loaded these shrimp skewers up with bell peppers, squash and onions because that is what my garden had to offer but if you want to try other vegetables, please do! I think mushrooms and tomatoes would also be wonderful!
These kabobs dont have an elaborate marinade but sometimes simple is best! Just toss your vegetables in some olive oil and seasonings and they are good to go! If you are going for super easy and minimal cleanup, you can toss the shrimp and vegetables together in the same spice mixture but I wanted my shrimp to have a little kick so I did mine separate.
How Do You Make Grilled Shrimp
Skewer the shrimp onto bamboo sticks or metal skewers. Then cook on a grill or grill pan until cooked through, opaque and pinkish-orangish in color. They really dont need a lot of time on the grill!
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Other Ways To Cook Shrimp Skewers
No grill, or too cold out to bother? You can still make these shrimp skewers.
- Broiler: Coat a baking sheet with cooking spray and arrange your assembled shrimp skewers on the sheet. Broil about 5 inches away from the heat for about 2 minutes on each side or until they’re cooked through.
- Grill pan: Heat 1 to 2 tablespoons of oil in a grill pan over medium-high heat. Grill the skewers, in batches if necessary, for about 2 minutes on each side or until they’re cooked through.
Why Youll Love Garlic Shrimp Skewers
- Theyre easy to make. These garlic shrimp skewers are so quick and easy to make. All you need to do is mix together a simple marinade, soak the shrimp for 15 minutes, then grill them in just 10 minutes. With barely any steps, youll be surprised how little effort can yield such a great meal!
- A powerful clean protein = a healthy meal. Shrimp is protein-dense and contains no carbs. But it does have over 20 different vitamins and minerals, including selenium, iodine, iron, zinc, and vitamin B12. So you can feel good about eating these garlic shrimp skewers, knowing they taste great and are good for your body!
- They are fun to eat. Put shrimp on a stick, and its immediately a better meal. Shrimp kebabs make lunch and dinner more fun, whether youre cooking out for a crowd or just serving your family at home.
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Tips For Cooking Shrimp On The Grill
Frozen Shrimp is Fine
Buy uncooked shrimp and thaw well under cool water before skewering. If you have access to fresh-caught, never-frozen shrimp, well I kind of hate your good fortune but use those and think of me while you do it.
Jumbo or Colossal Size
For grilling, getting a larger shrimp like the jumbo or colossal size is my recommendation. Smaller shrimp will cook faster and have less of a margin for error. What you are usually left with is super over-cooked shrimp. Larger shrimp allows a more even cook, and within minutes your shrimp is ready to be served.
Shell or No-Shell
You can grill with or without shells on your shrimp. I prefer to peel the shrimp so that I can season it properly. I remove the shells and devein it, and then season with a dry rub or liquid marinade. Peeling the shrimp helps penetrate the meat better with the seasoning, so it is more flavorful.
What should I do with the shells from peeled shrimp?
If you are making a sauce though, save those shells and give them a quick saute in butter and use that in your sauce! You can also give them a slow simmer in a bit of water to grab some of that awesome seafood flavor from the shells in your sauce.
Im a bit advocate for respecting the animals we are consuming by wasting as little as possible. Unless we are talking digestive tracts or some of the weirder organs. Thats where I peace out. Bizarre Foods contender, I am not. Plus, shellfish shells are filled with flavor! I NEED ALL THE FLAVOR.
To Broil Shrimp Kabobs
- Preheat the broiler and place the shrimp skewers on an oiled pre-heated baking tray.
- Broil for 2-3 minutes per side, or until the shrimp are no longer grey instead pink and opaque. Theyre ready to flip when the top of the shrimp has turned pink.
The power of your broiler may mean you have to adjust the cooking times. Since this process is so quick, though, I recommend watching them the first time that way, youll know for next time.
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What You Need To Make Grilled Cajun Shrimp Kabobs
- Shrimp: Dont forget to remove the skin and devein the shrimp before cooking. Leave the tails on or take them off, depending on your preference. We often leave them on because they look so delicious.
- Smoked sausage: You can swap the smoked sausage for beef, chicken, or turkey. We usually use whatever I find on sale or whatever sounds good.
- Minced garlic: Adding garlic gives the perfect hint of flavor. Its tantalizing to the taste buds and is the best addition to the other ingredients.
- Olive oil: The olive oil will give the shrimp and sausage the best char. It enhances the flavors, so dont skip it.
- Cajun seasoning: Youll be amazed by how quickly you can make your own Cajun seasoning. It is terrific for all sorts of foods too.
- Bell peppers: Use any color of bell peppers that you like. They are all good, so there are no wrong answers here.
- Onion: Chop up some onion and add it to the skewers. Its a great addition, and they get a caramelized texture when grilled.
How To Select The Shrimp:
- Size This recipe uses large shrimp, which will be labeled 31/40, but other sizes work fine as long as you account for he size of the shrimp. For jumbo shrimp, the cook time might be a minute or two longer. I dont recommend going much smaller though, as large shrimp on the grill gets more juicy.
- Appearance Raw shrimp should look gray and translucent avoid any with discoloration or a smell like ammonia.
- Fresh vs frozen Unless you can access live shrimp, frozen and thawed shrimp will be the next-freshest option.
- Shell on vs easy peel vs peeled Shells add the most flavor and moisture to shrimp, while easy peel shrimp have been conveniently split and deveined. Peeled shrimp are the easiest of all to handle, but may not look as pretty due to the peeling process.
- Deveined Its safe to use veined shrimp, but for the best appearance they should be deveined.
- Make sure its raw If you get precooked shrimp and cook them again, theyll turn rubbery.
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What Type Of Bbq Sauce To Use
Im using BBQ sauces from Primal Kitchen. What I love about their products is they are sugar-free, dairy-free, and Whole 30 approved. Most store-bought sauces are sweetened and loaded with sugar. Its nice to have an unsweetened version!
For this recipe, I wanted a variety of options, so I used the Hawaiian and Mango Jalapenoflavors. Each flavor has the hint of smoky flavor I need for BBQ!
The sauces are USDA Organic, Non-GMO Project Verified, Whole30 Approved®, Certified Paleo and Keto Certified, and made with no high fructose corn syrup.
How To Make Shrimp Kabobs
Soak skewers for at least 20 minutes totally submerged in water before using to prevent burns. Heat the gas grill to medium-high heat. If using grill pan lightly spray or oil to prevent the shrimp from sticking to the pan. In a medium bowl, combine, thyme, oregano, black pepper, cumin, garlic, pepper flakes, Italian seasoning, olive oil, and lemon juice. Set aside. Add shrimp in a large bowl, season with salt, then marinade shrimp with the spicy mixture.
Use some of the marinade to rub on the vegetables, then salt to taste. Thread the shrimp onto the skewers, alternating between the shrimp and vegetables. Making sure the front of the skewer is fully covered with vegetables or shrimp. Place skewers on grill pan or gas grill. Grill for about 2-3 minutes per side until vegetables are fully cooked through. Serve warm with salad, rice, or creamy orzo.
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Recipe Notes And Helpful Tips
- Use good quality fresh or frozen large or jumbo shrimp. Prep the shrimp ahead of time by peeling and deveining them. Dry them well with paper towels.
- If using wooden skewers soak them in warm water for 30 minutes prior to threading the shrimp on.
- Preheat the grill to 450 degrees. These are equally delicious grilled over gas or charcoal.
- If you want to add vegetables to the recipes marinate them separately. Thread them on separate skewers and add them to the grill about 5-7 minutes ahead of the shrimp.
- Shrimp cook really fast. Cook about 2 minutes per side or until the shrimp are light pink on the outside and white or opaque in the middle.
- For best results enjoy right after grilling. Store leftovers in an airtight container in the refrigerator. To reheat place the shrimp on a microwave safe plate and cover with a paper towel. Heat at 30 second intervals at 60% power until warm.
How To Make The Best Garlic Shrimp Skewers
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